crock pot chicken tacos

Recently, I had a friend ask me for some more slow-cooker recipes. The slow-cooker lentil soup that I posted in October is the most visited page on the blog, so she’s right that I need more of those recipes on here.

She asked Santa for a crock-pot, and I hope she gets one! She is definitely going to want to make these tacos. Like most crock-pot recipes, this one is pretty easy. It’s also delicious!

The tacos are a little spicy, but you can control the heat by adding less chipotle pepper (either half of one or omit it). I love how it adds a smoky flavor.

I tried liquid smoke for the first time in this recipe, and I’m so glad I did. You don’t need to use much to get a great smoky taste, and there’s hardly any salt in it! Yay! It’s hard to find flavor enhancers that don’t have tons of salt. I found it at Walmart, so it should be relatively easy to locate. It was near the BBQ sauce and other condiments, by the pickles. It’s worth the $2 investment 🙂

Serve these tacos any way you want. I didn’t feel like going to the grocery store {lazy}, so I just used some wraps I had in the refrigerator and some spinach {resourceful}. They would be great with some whole wheat tortillas and some shredded lettuce. Either way, they are delicious!

Add all ingredients to the slow-cooker in the order listed. Cover and cook on Low for 7 to 8 hours, until chicken is done. Take out chicken and shred. Mix back into the slow cooker. Serve with whole wheat flour tortillas, shredded 2% cheddar cheese (I love Cabot cheese), and shredded lettuce.

That looks like an incredibly rich and delicious taco. Sometimes I regret the fact I don’t have a slow cooker, but I think I prefer to slow cook on a stove (not that I don’t see the benefits of a slow cooker, I’m just traditional that way :D)